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Week 18                       Geauga Family Farms CSA                       Oct. 3, 2017             

The Fair Share     

What's cropping up!
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"The law of harvest is
to reap more than you sow.
Sow an act, and you reap a habit.
Sow a habit and you reap a character.
Sow a character and you reap a destiny."

~ James Allen

Welcome to Week 18 of the CSA season!

There are several items that need your attention this week.  Please read on.
  • Schedule any make-up shares for any vacation holds, including the July 4 hiatus. There are only two weeks left to do so.
  • It's time to sign up for fall shares. To participate in the full season, you must sign up by Oct. 21. See more info below about the fall program.
  • The last CSA cooking class of the season will be held Oct. 19. Sign up now to get lots of ideas for your fall veggies.
Laura Dalheim

~ with Rachel Machesky and the farmers and families of Geauga Family Farms
In this week's shares
Look for some of these items in your share this week.

Lettuce, green and colored bell, Yummy Orange and sweet banana peppers, kohlrabi, beets, tomatoes, eggplant, potatoes (regular and sweet), pattypan, yellow and acorn squash, storage and bunching onions, leeks, shallots, broccoli, kale and Swiss chard.

NOTE: You will not receive all of the types of produce listed above. This is a list of possible items. Different size shares and shares received at different times of the week may include different items.
Available in our farm store this week
Some items have been added, and others have fallen off the list, but there is still a wide variety of produce to choose from! Add some favorites to your weekly share or preserve a bunch of your favorite veggies for stews and soups all winter.

Eggplant - $2/each
Green beans - $3.75/quart; $12/peck; $20/half-bushel
Green bell peppers - $1.50/each
Basil - $3/bunch
Shallots - $3/half-pound
Storage onions, red & white - $1.50/each; $5/5 lb. bag; $8/10 lb. bag
Roma tomatoes - $3.50/quart; $15/half-bushel
Fennel - $2/bunch
Small white or red potatoes - $5/2 lb. bag
Lettuce (green leaf & Romaine) - $2.50/bunch
Fall CSA info - sign-up now!
Extend your season of fresh, local, organic produce with our fall share. You will receive items such as cabbage, lettuce, winter squash, storage onions, sweet potatoes, leeks, shallots, pumpkins, turnips, radishes, apples, cauliflower, broccoli and kohlrabi.

Here are the details:
  • Our fall program will run for six weeks, beginning the week of Oct. 23 and ending Dec. 2
  • There will be no deliveries the week of Thanksgiving
  • Shares will come in one size (similar to our medium share during the summer season)
  • The price for the fall program will be $162
  • Deliveries will occur on Thursdays and Saturdays 
  • Shares will be produce only, with extras such as eggs, beef and honey available throughout the season
  • Payment is due in full by Saturday, Oct. 21 for the full program; pro-rated pricing applies after that date
Our fall pick-up sites are as follows:

Church of the Good Shepherd (Lyndhurst) 5 - 6 p.m.Farm pick-up (Middlefield) 3 - 7 p.m.
Mustard Seed Market (Solon) 6:30 - 7:30 p.m.
St. Paul's Episcopal Church (Cleveland Heights) 3:30 - 4:30 p.m.
Stahlheber residence (Lakewood) 5 - 8 p.m.

Farm pick-up (Middlefield) 9 a.m. - 3 p.m.
Hill's Family Karate (Mentor) 10 - 11 a.m.
Lowe's Greenhouse (Bainbridge) 11:45 a.m. - 12:45 p.m.
St. Noel Church (Willoughby Hills) 8:30 - 9:30 a.m.

We have a smaller number of shares available in the fall, with a more limited number of pick-up locations, so sign up now by clicking here.
Needed: Site managers for next summer in Lakewood
Our longtime site managers at our Lakewood pick-up site are "retiring." Sarah Poe and Kathy Mural have manned our booth at at LEAF night for the past several years and babies and summer cottages are taking them away. We thank them for all they've done for GFF and wish them well.

We are looking for one or two volunteers to take over for next summer. Perks come in the form of free veggies. If you're interested, please contact Rachel Machesky at or 216-246-8254.
Looking for corporate sites 
Would your office be interested in having CSA shares delivered for employees? It's a great way to offer something healthy and unique without a lot of effort. We have some space available for a few corporate deliveries on our Wednesday afternoon route, and would be happy to work with you!
Please contact Rachel Machesky at or 216-246-8254 to discuss details. 
We include recipes each week using the items in your share. While we always find great recipes to share, we'd love for you to send us your favorite recipes as well. We will include them in the next newsletter. Please e-mail them to

Grilled Green Onions
2 Tbsps. unsalted butter, softened
1/2 tsp. adobo
15-20 green onions (scallions)
Chop the roots off the scallions and a half-inch off the top and line up on a cookie sheet in one layer. Mix butter and adobo together and using your hand, smear the butter onto both sides of the scallions. Place on a hot grill for 3 or 4 minutes on each side or until they are wilted and slightly charred. Keep an eye on them because they grill fast.
Butternut & Apple Harvest Soup
2 Tbsps. butter
2 large leeks (white and pale green parts only), chopped
1 large onion, chopped
1 large potato, peeled and cubed
2 cups cubed butternut squash
1 cup diced carrots
1 Granny Smith apple, peeled, cored and sliced 1/4-inch thick
1 quart chicken stock
1/4 cup dry white wine (optional)
1/2 cup light cream
1/4 tsp. ground nutmeg
Salt and pepper to taste
2 Tbsps. chopped chives
Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.
Recipe from
Radish, Butter & Bread Recipe
1 bunch (about 2 dozen) small, firm, fresh radishes
8 slices best-quality dark or white bread, cut into quarters*
1/2 cup unsalted butter, room temperature
Fleur de sel, coarse salt or sea salt
* Purchase whole loaves of bread that you will slice yourself.
Wash (don't peel) and trim radishes; set a dozen or so tender, fresh leaves aside.
Place the washed whole radishes in a plastic container; fill container with enough water to cover the radishes, add 4 to 6 ice cubes, and refrigerate for at least 1 hour.
Just before serving, thinly slice radishes into rounds (sliced paper thin like translucent sheets of ice). Each radish round should be tipped with color. Chop or sliver radish leaves.
Spread one side of each piece of bread generously with butter. Top with some chopped radish leaves and then cover with the slices of radishes.
Serve, offering the salt at the last minute before eating (let each guest sprinkle their own salt on top of the radish slices). NOTE: This is a great place to use your Fleur de sel.
Serve with a white wine such as pinot gris or chardonnay.
Makes 8 to 10 servings
Recipe from What's Cooking America

Easy Butternut Squash Soup
1 large butternut squash, peeled and cubed
1 can full-fat coconut milk or equivalent amount of homemade coconut milk
1 apple, peeled and cut into chunks
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
Place all ingredients in slow cooker and set to Low. Allow to cook 6 to 8 hours. When squash is soft, blend soup with an immersion blender or carefully transfer to a blender to process. Consistency should be smooth and silky. Season with unrefined sea salt and pepper. Top with a swirl of olive oil or, if you can tolerate dairy, a dollop of sour cream.
Cheesy Bacon Spaghetti Squash Casserole
Makes 6-8 servings
1 spaghetti squash (3-4 pounds) - about 3 cups cooked squash is needed
Splash of olive oil
A few pinches garlic salt
A few pinches black pepper
8 ounces turkey bacon (or nitrate free Pork Bacon), cook according to package directions
1 large egg, whisked
1 cup low-fat cottage cheese
1/8 tsp. nutmeg
1/2 cup Gruyére cheese
Preheat oven to 375 with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes. Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti. Toss the strands in a bowl with some olive oil, garlic salt and pepper. Preheat oven to 350 with the rack in the middle. Prepare bacon according to package directions. In a medium bowl combine squash, cottage cheese, nutmeg, and another pinch of pepper and garlic salt to taste if needed. Add the egg. In a 9-inch bake-safe pie dish layer squash mixture, then a layer of the bacon, another layer of squash then bacon again. Top with Gruyére cheese and bake for about 25 minutes until cheese is bubbly and golden brown. If you want to crisp up the cheese a little more set the broil on low for a minute or two. Bake your squash before cutting into it and your life will be much easier! I use organic turkey bacon to keep things light. You can also use nitrate free pork bacon. Nutty and flavorful Gruyére cheese is great in this casserole, but feel free to use any cheese.
Recipe from
Area Events

Farm-to-Table Cooking Class
Local food, farming, environment in the news
We have so many things we'd like to share with you regarding the local food movement, what is affecting the food you eat and the world around us, and much, much more, but we don't want to make our newsletter any
longer. So, we include links to articles you may find interesting. Here are a few. If you run across any articles you find interesting and think other members would be interested in reading, feel free to send us the link for inclusion in an upcoming newsletter.
(Between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday ONLY PLEASE!)
Farm Representatives

Laura Dalheim, 440-478-9849,
Rachel Machesky216-246-8254,  

Geauga Family Farms, Middlefield, Ohio 44062
Geauga Family Farms, 16505 Mumford Road, Burton, OH 44021
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